Fungi can infect paddy from the planting process through to storage. Contaminating fungi can produce aflatoxins that can persist in the paddy and in storage until it is used to make other products. In the interests of food safety, in this study, we aimed to control the growth of fungi in paddy during storage using mathematical modelling of a drying method that uses fluidisation at temperatures of 70–150 °C. We found experimentally that an increase in the drying rate was related to an increase in the drying temperature. Drying paddy at a high temperature hardened the texture of rice when cooked, owing to the starch gelatinisation. Drying could decrease fungal growth (FG) and aflatoxin content during storage; however, it also resulted in a decrease in the antioxidant properties of paddy. Mathematical modelling and a proposed FG equation were applied to predict a suitable drying condition. The optimal drying condition reduced the risk of FG in stored paddy by ~50% without affecting antioxidant properties.

从种植过程到储存，真菌都可以感染水稻。污染真菌会产生黄曲霉毒素，这种毒素会持续存在于稻谷和储存中，直到被用于生产其他产品。为了食品安全，在这项研究中，我们旨在通过在70-150°C的温度下使用流化作用的干燥方法的数学模型，来控制水稻在贮藏过程中真菌的生长。从实验上我们发现，干燥速率的增加与干燥温度的增加有关。由于淀粉糊化，高温干燥的稻谷在煮熟时会使米饭的质地变硬。干燥可能会降低储存过程中的真菌生长（FG）和黄曲霉毒素的含量；然而，这也导致稻谷的抗氧化性能下降。应用数学建模和提出的FG方程来预测合适的干燥条件。最佳干燥条件在不影响抗氧化性能的情况下，将稻谷中FG的风险降低了约50％。